Rheological properties of high- metoxyl pectin and locust bean gum solutions in steady shear

• Type: Article in International Scientific Journal
• Date: 1992

Authors

J. Silva (Author) Other; Maria do Pilar Gonçalves (Author) FEUP; M. Rao (Author) Other

Journal

Title: Journal of Food Science

No. 57

Pages: 443-448

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Scientific classification

FOS: Engineering and technology > Other engineering and technologies

Other information

Resumo (PT): The Cross and Carreau flow models described well the shear rate -apparent viscosity data. The coil overlap parameter, c[?], correlated well with the zero-shear rate specific viscosities of these mixtures. Experimental values of intrinsic viscosities of the mixtures were in good agreement with the prediction based on an additive model of the individual contributions of the gums. From the results obtained for the mixtures of both polysaccharide solutions at similar viscosity, pH and ionic strength, no significant interactions were detected. Hy-potheses for this lack of polymer interaction were developed. Results with such model systems are useful in understanding the relation of composition to the properties of complex food systems.

Abstract (EN): The Cross and Carreau flow models described well the shear rate -apparent viscosity data. The coil overlap parameter, c[?], correlated well with the zero-shear rate specific viscosities of these mixtures. Experimental values of intrinsic viscosities of the mixtures were in good agreement with the prediction based on an additive model of the individual contributions of the gums. From the results obtained for the mixtures of both polysaccharide solutions at similar viscosity, pH and ionic strength, no significant interactions were detected. Hy-potheses for this lack of polymer interaction were developed. Results with such model systems are useful in understanding the relation of composition to the properties of complex food systems.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6